Roasted Butternut Squash Quinoa Nourish Bowl
Ingredients
Sheet pan
- 2 cups butternut squash, cubed
- 2 cups broccoli florets
- 1/2 medium red onion, roughly chopped
- 1 tsp dry oregano
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds (optional)
- 5 sprigs fresh thyme or 1/2 tsp dry thyme
- 1/4 tsp salt
- 2 cloves garlic, peeled
- 1 tbsp avocado oil
Hot honey mustard dressing
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp mild or spicy hot sauce
- 1/2 tbsp soy sauce
Bowl components
- 1 block (450 g) extra firm tofu
- 1 tbsp soy sauce (for marinade)
- 1 tbsp nutritional yeast (for marinade)
- 1 cup dry quinoa or 2 cups cooked quinoa
Preparation
Preheat your oven to 400°F and prepare quinoa according to package instructions if desired.
Prepare the tofu by adding it to an airtight container with soy sauce and nutritional yeast, seal, and shake to coat.
On a parchment-lined sheet pan, add vegetables, oil, and herbs; toss to coat and spread out evenly. Wrap garlic drizzled with oil in foil and place on the pan. Bake everything with tofu in the oven for about 20 minutes.
Make the sauce by mashing the roasted garlic in the tofu marinade container, then add the remaining sauce ingredients and whisk well.
Assemble the bowl by adding quinoa, roasted vegetables, and tofu; drizzle with sauce, toss to coat, and serve.
Notes
This dish is loaded with plant-based protein and is perfect for meal prep to keep you energized all day.
